Tamale pot smokers that is.
Went to the cabin this weekend and smoked a pork butt. I'll skip the crap about recipes etc and get right to the photos.
To say I'm pleased would be the understatement of the year. Did some burgers and chicken thighs too, but this was the weekend highlight. 300˚ average for 6 and a half hours, no foil, no spritz. I was gonna foil at the 5 hour mark but it was already 180˚ so I let it ride. Took it off it at the 6:30 mark on the nose with an IT ranging from 193˚-203˚ Let it rest for an hour and a half the cooler/towel setup, then pulled it. Pulled easily enough, but wasn't mush. It was the most moist and tender PP I've ever made.
Rub was basic, just salt, pepper, sugar, paprika, cumin cayenne, onion, garlic, ginger, cinnamon and allspice. I think. Might have thrown in a little citric acid just for some zip.
Finishing sauce was 2/3 cider vinegar, 1/3 ginger ale, some of the rub, a squirt of ketchup and a sprinkle of powdered ginger. Didn't measure, I'd forgotten to make some and I was in a hurry.
Thanks for looking!